Enjoy this quick and easy Malaysian roast chicken recipe by Sherson Lian from Family Kitchen with Sherson.

Moderate

Roasting

2 hours

45 minutes

6 servings

Ingredients

1 Whole Chicken

Light Soy - ½ cup

Pepper Corns ( lightly crushed ) - ¼ cup

Coriander Seeds (lightly crushed) - ¼ cup

Enough water to submerge the chicken

3 Potato

2 Whole Garlic

1 Large Egg Plant

1 Cauliflower

3 Red Chilli

2 Red Onion

1 Yellow Onion

½ stick of butter

Sunflower Oil

1 Lemon

Salt to season

Spices to grind

2inch Ginger (grated)

5 cloves Garlic (grated)

3 Shallots (grated)

2 tablespoons Chilli Paste

1 teaspoon Belacan [Shrimp Paste]

2 tablespoons Curry Powder

1 teaspoon Cumin

Method

Brine the chicken for at least 2 hours, in the liquid mixture of soy sauce, peppercorn and coriander seeds.

Remove and pat dry with kitchen towel.

Mix all the spices together with 2 tablespoon of oil and stir well. Set aside about 1 tablespoon and use the rest to rub all over chicken. Stuff half of the butter into the cavity of the chicken together with the lemon.

The rest of the butter goes in between the flesh and the skin of the breast side.

Toss the all the vegetables with the remaining spice mixture and season with salt.

Arrange all the hard veges [vegetables] in a baking tray together with the chicken.